Chervil. Maximilian Stock Ltd./Getty Images
Chervil (pronounced SHER-vil) is a delicate culinary herb used frequently in French cuisine. It is a member of the parsley family with a mild flavor. This spring herb is often used in egg dishes. It is sometimes called French parsley.
Chervil is native to the Caucasus region of Eastern Europe and was spread throughout Europe by the Romans. It was once referred to as ‘myrris” because of the volatile oils extracted from its leaves bear the same intense aromas of the biblical substance, myrrh.
LEMON BUTTER SAUCE WITH CHERVIL
• Juice of ½ lemon (about ¼ cup)
• 4 tablespoons cold butter, cut into 8 pieces
• 3 tablespoons minced fresh chervil
• Salt and freshly ground pepper
1. In a small saucepan, heat lemon juice to boiling.
2. Quickly whisk in cold butter, one piece at a time, creating a fully emulsified sauce. When you’ve added all the butter, you should have a rather thin and creamy sauce.
3. Whisk in chervil, along with salt and pepper to taste. Serve immediately over poached white fish, sautéed chicken breasts or steamed shrimp.
Published by Culinary Chick
My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland.
I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family.
Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef.
I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.
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